Pumpkin Cream Cheese Bread
This delicious Pumpkin Cream Cheese Bread is not only made with the spices of fall, but also contains swirls of cheesecake filling!
Servings 9 slices
Calories 415kcal
Ingredients
For the pumpkin mixture:
- 1 cup pumpkin puree'
- 1 egg
- 1/3 cup water
- 1/2 cup melted unsalted butter
- 1 and 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 and 3/4 cup all purpose flour
For the cream cheese filling:
- 8 ounce package of cream cheese at room temperature
- 1/2 cup of sugar
- 1 egg
Instructions
- Preheat oven to 350 degrees and grease one 9x4 inch loaf pan.
- In a medium bowl, miix together the pumpkin, 1 egg, 1/3 cup of water, and the melted butter. Mix until well combined.
- Add 1 and 1/2 cups of granulated sugar, baking soda, cinnamon, salt, nutmeg, and flour. Beat together until well combined and set aside.
- In a small bowl, mix together the cream cheese, 1/2 cup of sugar, and 1 egg until well combined and smooth.
- Place 2 cups of the pumpkin mixture on the bottom of the loaf pan, making sure to spread it around so it will completely coat the bottom of it.
- Spread 1/2 cup of the cream cheese mixture on top of the pumpkin mixture.
- Pour the remaining pumpkin mixture on top of the cream cheese.
- Top the mixture with the remaining cream cheese.
- Take a butter knife and swirl the cream cheese and pumpkin mixture around, making a marbling pattern.
- Bake for 50 minutes or until cream cheese is set and a toothpick inserted in the middle of each loaf comes out clean.
Notes
Due to the cream cheese filling, the bread should be refrigerated after cooling.
Nutrition
Serving: 1slice | Calories: 415kcal | Carbohydrates: 59g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 314mg | Potassium: 117mg | Fiber: 1g | Sugar: 41g | Vitamin A: 4450IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1.6mg